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Tex-Mex Corn Chip Chili


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  • 2 Tbsp extra virgin olive oil
  • 1 pound lean ground beef
  • 1/2 sweet onion, finely chopped (about 1 cup)
  • 1 clove garlic, finely chopped
  • 1 Tbsp chili powder
  • 1 teas ground cumin
  • One 15oz can black beans
  • One 15oz can pinto beans
  • One 10oz can tomatoes with green chiles
  • salt and pepper
  • 1/2 cup cilantro
  • 12 oz pepper jack cheese, shredded
  • One bag (about 10 oz) corn chips such as Fritos



Step 1

In a dutch oven, heat the olive oil over medium high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium high heat for 5 minutes. Add the beans with their liquid, and the tomatoes; bring to a simmer.

Cook stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.

Stir in cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place handful of corn chips in each 4 bowls. Top with the chili and serve.


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